Rhubarb is a vegetable that is usually treated more like a fruit. It's a popular choice for pies, hence its nickname, "Pie plant. " Raw rhubarb is quite tart, so it's usually cooked and sweetened with sugar or other sweeteners. It's often paired with other sweeter fruits, like strawberries, apples, and bananas, and you'll find it in all kinds of pies, cakes, jams, and preserves. Rhubarb grows as a perennial in many areas. In areas with mild winters, rhubarb is grown as an annual. Rhubarb grown in the hothouse or mild climates will be a bit milder and paler in color than wild or field rhubarb. If the stalks are more green than red, you might want to add some strawberries to the preparation for a more appealing color. Or add a few drops of red food coloring. When preparing rhubarb, cut off the leaves and discard them. The leaves contain oxalic acid and other toxic substances, so never eat them. This apple rhubarb crisp dessert is an excellent way to use your rhubarb, and it makes a nice everyday treat for the family. The apples add some texture to the dessert, and the brown sugar oat topping is simply sublime. For some extra crunch and flavor, feel free to add about 1/2 cup of chopped walnuts or pecans to the topping mixture.
